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sweet and sour sauce
| General Recipes
Cooking receipe to make sweet and sour sauce under category General Recipes. You may find some video clips related to this receipe below.sweet and sour saucechinese dipping saucesouthern regionThis is my version of a subtle and tasty sweet and sour sauce which can be used for any deep fried foods s
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Flour Tortillas Recipe
| Mexican
Type: Flour Tortillas Free Cooking Recipe - Mexican All good! Ingredients / Directions 2 cup(s)s all-purpose flour1 teaspoon baking powder1/2 teaspoon salt1 1/2 Tablespoon lard or vegetable shortening1/2 cup(s) warm water Mix flourbaking powder and salt in a medium bowl. Cut in shorte
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Chicken Rotelle Salad in Creamy Curry Dressing Recipe
| Salad
Type: Chicken Rotelle Salad in Creamy Curry Dressing Free Cooking Recipe - Salad This is a good one! Ingredients / Directions Preparation - 45 minutes1/4 pound rotelle or other spiral-shaped pasta1 whole skinless boneless chicken breast (about 3/4 pound)poached and cut into bite-size
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Peach Melba
| Drink Master
Cooking receipe to make Peach Melba under category Drink Master. You may find some video clips related to this receipe below. 1 oz Peach Schnapps 1/2 oz Black Raspberry Liqueur 3 oz CreamShake with ice and pour into old-fashioned glass. Garnish with a peach sl
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Cooking receipe to make salade a la russe under category General Recipes. You may find some video clips related to this receipe below.
salade a la russe
1/2 cup longgrain rice
salade a la russe
1 cup fresh corn kennels (abort 2 ears)
1 carrot diced
1 cup diced peeled butternut squash
1 cup diced fennel
1/2 cup mayonnaise
1/2 cup plain yogurt
1 tablespoon dijon mustard
2 tablespoons minced shallot
salt and freshly ground pepper to taste 1 cup diced peeled celery root
2 large tomatoes each cut into 6 wedges
Add rice to salted simmering water cover and cook for 18 minutes.
Fluff with a fork and let cool.
Cook peas corn and carrots in salted boiling water for 3 minutes.
Drain and let cool.
Cook squash and celery root in salted boiling water for 8 minutes.
Drain and let cool.
In a large bowl combine rice and vegetables.
In a medium bowl stir mayonnaise yogurt mustard shallot salt and pepper together until blended.
Toss with vegetables.
Mound on a serving platter and surround with tomato wedges.
A melange of almost any combination of cooked vegetables constitutes the building blocks of salade a la russe but the mortar is invariably mayo. In some recipes the vegetables are marinated in French dressing for a while before the inevitable mayonnaisation but the reasons for its Russian reputation are elusive. One explanation might be found in a mayo bound salad
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